Biscuits Recipe

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Biscuits

ELLEN lowrimore

By
@ellenlow

After trial and error I think I have a fluffy biscuit now. I found out not to over need the dough and to add baking soda even to self rising flour.


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Comments:

Serves:

6

Prep:

20 Min

Cook:

20 Min

Ingredients

2 c
flour self rising
1 tsp
baking soda
1 Tbsp
sugar
1/2 c
lard or butter
3/4 c
milk

TAKE OUT SUGAR IF NEEDED

Directions Step-By-Step

1
TAKE FLOUR AND BAKING SODA AND SUGAR,STIR WITH A FORK OR WISK. IF USING BUTTER PUT IN FREEZER WHILE PREPARING EVERYTHING. CUBE BUTTER OR ADD LARD. TAKE 2 KNIVES AND CUT IT INTO THE FLOUR UNTIL IT LOOKS LIKE CRUMBS. YOU CAN USE YOUR HANDS OR A PASTRY CUTTER. I DID IT ALL AND IT SEEMS LIKE ANYTHING GOT THE CONSISTENCY.
2
THE MILK CAN BE ADDED IN A LITTLE AT THE TIME IF YOU LIKE TO HANDLE BISUITS AND MOLD THEM IN YOUR HAND AND IF YOU PLAN TO ADD ANY MORE FLOUR. IF YOUR BISCUIT IS TOO STICKY JUST ADD A DUSTING OF FLOUR. I USE AROUND 1/2 C TO 3/4 CUP OF MILK YOU CAN USE UP TO A CUP. IT IS YOUR PREFERNCE ON THE TEXTURE YOU LIKE. WHEN YOU GET A DOUGH YOU LIKE, DO NOT NEED IT AND OVER HANDLE. I HAVE ALWAYS HANLDED IT TO DEATH AND END UP WITH GOOD BUT CRISPY AND HARD BISUITS. THE LESS YOU HANDLE THE FLUFFIER THE BISCUIT.
3
GREASE A COOKIE SHEET AND PREHEAT OVEN ON 350.
YOU WILL NOW PAT THE DOUGH OUT ABOUT A 1/2 INCH THICK OR 1 INCH IF YOU WANT HIGH BISCUITS. CUT WITH A BISCUIT CUTTER OR THE TOP OF A GLASS. YOU CAN DIP CUTTER INTO FLOUR SO IT WILL RELEASE EASY. I LIKE TO PUT THE 3 FINGER PRINT INTO THE DOUGH TO MAKE IT LOOK SUPER HOMEMADE BUT YOU CAN LEAVE IT SMOOTH. COOK ON 350 FOR 20 MINUTES OR 425 FOR 12 TO 15 MINUTES. I DON'T EVER LIKE TO COOK THIS HIGH TEMP BUT YOU MAY HAVE A NICE OVEN THAT CAN HANDLE IT. I AM JUST COMFORTABLE WITH THIS TEMP. IF THE BISCUITS ARE GETTING DONE ON THE BOTTOM AND NOT THE TOP CUT ON BROIL AND WATCH CAREFULLY FOR ABOUT 2 MINUTES. THIS WILL BROWN THE TOP. HAVE SOME MELTED BUTTER TO BRUSH OVER THE GOLDEN BROWN TOP AND ENJOY. GOOD LUCK. KEEP TRYING UNTIL YOU PERFECT YOUR DESIRED BISCUIT.

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